"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 08-23-2008, 07:27 PM   #1
Assistant Cook
 
Join Date: Aug 2008
Location: Edinburgh.
Posts: 15
Crispy shredded potato. Help?

I've been going to a local chinese restaurant in Edinburgh for a whle now who serve the best crispy shredded potato in their own unique style consisting of a few simple ingredients. I've tried to make it a few times at home now but always fail on drying out the potato before deep frying. The end result being clumps of crunchy potato rather than crisp golden individual strands.Can anyone offer any advice in the prep of the potato (which I usually grate) and also a method of withdrawing the mositure from the potato (I usually sprinkle with salt and law on kitchen towel)? before deep frying in corn oil.

Any advice appreciated.

__________________

__________________
kelly-anne is offline   Reply With Quote
Old 08-23-2008, 07:30 PM   #2
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
No, I probably can't help you, but I've seen shows where they wring out shredded potatoes in a kitchen towel to remove moisture. Maybe separate it with a fork before frying???
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 08-23-2008, 07:45 PM   #3
Assistant Cook
 
Join Date: Aug 2008
Location: Edinburgh.
Posts: 15
Sounds like a plan. I shall try tomorrow and let you know how it went.
So easy. When frying complete season with spring onion, fresh corriander, salt and seseme seeds. Delicious.
__________________
kelly-anne is offline   Reply With Quote
Old 08-24-2008, 12:11 AM   #4
Master Chef
 
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
It's easiest to do this with a potato ricer, using it much like you would a garlic press, except you don't force the potatoes through the ricer. You just press out the moisture. If you don't have a ricer, use paper towels to squeeze out as much moisture as you can from the grated potatoes.
__________________
LadyCook61 is offline   Reply With Quote
Old 09-02-2008, 07:11 AM   #5
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
I suspect, too, that the restaurant uses a lot more fat than most of us have at home for the purpose, so that when the potatoes are dropped into the grease, they have room to move around.
__________________
Claire is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:39 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.